Time 15m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Combine the turmeric, 2 tablespoons oil and 1/2 teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes. Meanwhile, whisk the vinegar with the remaining 1/4 cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat. When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired. Divide among dishes and top with the remaining feta and the celery or chile, if using.
Time 20m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside. Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork. Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve. Copyright 2003 Television Food Network, G.P. All rights reserved
Time 30m Yield 4 serving(s) Number Of Ingredients 17 Steps:
In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute. Cover the pot tightly, remove from the heat and let stand for 15 minutes. Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool. Then fluff again, rubbing with your fingers to break up any lumps. Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous. Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed. Cover and refrigerate for several hours or up to 3 days. Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.
Time 20m Yield Serves 4 generously Number Of Ingredients 13 Steps:
In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer). Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together. Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.
Time 20m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Bring vegetable broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork. Combine cooked couscous and remaining ingredients in a large bowl.
Time 10m Yield 4 Number Of Ingredients 10 Steps:
Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds. Squeeze lemon juice over ingredients and toss until blended.
